Ingredients
15 once ( about 4 cups)preferably fresh, poached, skinned and drained salmon or can salmon, drained
1/4 cup sliced green onion
1/4 cup diced pimientos, drained (optional)
1/2 teaspoon lime zest (optional)
2 tablespoons fresh lime juice
2 teaspoons Dijon mustard or mustard of your choice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg without yolk, lightly beaten
1 tablespoon vegetable oil/canola oil
l1/2 cup bread crumps
4 poppy seed buns or buns of your choice
Garnishes: lettuce, tomato slices, onion slices, and cucumber slices
Directions:
Combine first 11 ingredients in a bowl, and form mixture into 4 large patties about a little more than 1 inch thick each.
Heat oil in a nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side, until it is brownish on each side.
Serve on buns and garnish as shown in the picture.
This is one of the favorite appetizers in India and now they have become popular in U.K. and in U. S. A. One of our American friends asked for the recipe and so I am giving it below. It is quite easy and quick to make if you have the following ingredients. I hope you enjoy them.
4 Servings
INGREDIENTS:
For potato mixture:
3 medium size potatoes boiled and partially
mashed.
1 chopped green Jalapeno (preferred )
or
½ tsp. red chilly powder
1 tbsp. of grated fresh ginger
1 tbsp. of fresh garlic paste
½ tsp. of salt (as per taste)
1 tbsp. of lemon juice
1 tsp. oil of your choice
½ cup of chopped fresh coriander leaves
Ingredients for the batter:
1 cup chick peas flour. If not available in the supper market, you
can get it from any Indian store.
1 tsp. all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
¼ tsp. red chilly powder (optional)
1/3 cup of water
For frying:
2 cups of Canola/ your choice of oil. Use a small size deep frying pan so that the oil would be enough to cover the potato wadas (potato balls) while frying.
Directions:
1) Batter mixture:
In a suitable small bowl mix all the dry ingredients and gradually
add water while stirring. The mixture should be like a pancake
mixture. Set it aside.
2) Potato mixture:
In another suitable bowl/plate mix all the ingredients.
3)Make eight even size balls and place them one by one on a plate
4) Put the oil in the small deep fryer and keep it on medium heat
until it is ready for frying. Approximately, 5 to 6 minutes.
5)Dip one by one each potato wada ( ball) in the batter, enough to
cover all over and carefully put it in the fryer. You may put two
to three at a time depending on the size of your fryer. Fry them
for couple of minutes, turning from time to time until they are
golden brown. Take them out on a plate covered with kitchen
towel so that extra oil could be absorbed in the paper towel.
Put them in a serving bowl and serve with ketchup of your choice.
Lazy Sunday = Delicious chocolate chip cookies!
Delicious chocolate chips cookies recipe . These cookies are loaded with semisweet chocolate chips, milk, chocolate, and white chocolate.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 2-1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cracked into a small cup or saucer
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1 cup chopped, toasted walnut pieces (optional)
Directions:
Preheat the oven to 350 degrees F.
Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scrape down the sides of the bowl with a rubber spatula.
Add the vanilla and egg and mix on medium speed.
Add the flour mixture and mix on low speed just until batter is stiff-don’t overdo it!
Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired.
Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheetRepeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. You should get about 9 cookies on each sheet.
Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.)
Using oven pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary.
It would make about 25 (4-inch) cookies
PLAIN DAL
This is a famous Indian Dal which accompanies plain white rice in daily meals of most Indian families. Often, I have had people ask me ‘How do Vegetarians get their protien?’ The answer to that is Dal. There are various kinds of Dals (Lentils) which are very popular throughout India. They are the part of the daily menu, and are especially good for Vegetarians as they are the major source of Protein.
The following recipe is of Plain Toor Dal which is very popular and readily available in Indian Grocery Stores as well as in some Super Markets. This Dal is served in many Indian Restaurants and if you are an Indian food lover, you must have already tasted it. I hope you like it. I am giving 2 recipes, one is plain Dal and other one is spicy Dal. To make the spicy Dal, one has to know how to make plain Dal because the same Dal is made into a spicy one. So here is the plain Dal recipe which is very easy.
PLAIN DAL
INGREDIENTS:
4 Servings
1 Cup of Toor Dal
¼ tsp. Turmeric Powder
¼ tsp. Salt
2 ½ Cups of water for cooking.
2 Cups of extra water for adding to the cooked Dal.
DIRECTIONS:
Put the Dal in a large strainer and wash it while rubbing it with fingers, under the running tap water, for couple of minutes. Put it in a quart size cooking pan which has a lid. Add the water and put it on the medium heat. When it starts boiling, stir it Couple of times so that the grains would not settle down at the bottom of the pan. Let it boil for another 2-3 minutes. When a kind of foam from the Dal starts rising up in the pan, reduce the heat to lowest and stir it well. Let it get to boiling again. Stir couple of times more till the foam settles down a bit. It may take another 2-3 minutes. Put the lid on and let it cook for 35 minutes on the lowest heat. Do not open the lid. You may set the timer on to make it easier. Turn off the heat. Open the lid carefully to avoid the vapor. With a fork stir the cooked dal to make it into a thick smooth paste. Add extra 2 cups of water, Turmeric powder and salt and stir well. Put back the pan without the lid, on the medium heat and bring it to boil while stirring couple of times to avoid it from sticking at the bottom of the pan. Turn off the heat when it starts boiling. Take out in the serving bowl. The picture above is of an individual serving.
Serve with plain rice.
DIRECTIONS TO MAKE SPICY DAL OUT OF PLAIN DAL:
INGREDIENTS:
1 Tbsp. Coconut oil/Canola oil
½ tsp. Mustard seeds
½ tsp. Cumin seeds
½ tsp. Red chilly powder
½ tsp. Coriander powder
½ tsp. Onion powder
½ Cup of chopped Coriander leaves
DIRECTIONS:
Put the oil in a quart size pan and put it on the medium heat. Add mustard seeds, cumin seeds. When the mustard seeds start popping up, turn off the heat and add all the three powders and stir it. Immediately, add the above made plain Dal and stir well. Cook it till it starts boiling. Turn off the heat and add the chopped coriander leaves. Stir well and put it in the serving bowl. The picture shows an individual serving.
Serve with plain rice or any bread of your choice.
Below I am giving you another recipe made out of plain Toor Dal. It’s very easy.
Just follow the above spicy Dal recipe by adding a pinch of clove powder to the rest of the powders .
Add a medium size tomato cut into 8 pieces.
1/4 tsp. of salt .
Bring it to boil and add coriander leaves in the last. Stir well and take it out in a serving bowl. It looks very attractive and taste delicious with any kind of bread or rice. It makes 4 portions. The picture below is definitely tempting.
Are you looking for a quick way to impress your dinner guests? Then I suggest trying your hand at Pakoras a very popular and easy appetizer that is sure to please everyone, including the non-vegetarians! This delicious snack is enjoyed in almost every household in India, especially during the Monsoon and Winter Seasons. Just as New York City is teeming with hotdog vendors on every corner… India is teeming with Pakora vendors on every busy street!
Typically, the Pakora is made from select vegetables, coated in a chickpea flower mixture and then deep fried. One of the most popular methods, is to use onion slivers but other veggies like carrots, potatoes, and sweet potatoes may be used. Our recipe is a family favorite and I have to make extra because by the time the pakoras are ready to be served, half of them have been eaten from the basket! Sometimes I feel I need a guard dog in the kitchen just to keep all these greedy hands out!
INGREDIENTS
1 Large onion of your choice. Cut into pieces as shown in the picture below.
1 Green chilly of your choice (optional)
5 tbsp. Garbanzo flour
1 tbsp.. All purpose flour (optional to make it gluten free)
½ tsp. Red chilly powder
¼ tsp. Turmeric powder
½ tsp. Salt
¼ tsp. Baking Soda
1 tsp. Whole Coriander Seeds (optional)
½ Cup water
4 Cups of Canola Oil/oil of your choice for frying
Directions:
In a suitable bowl mix all the above ingredients except the water.
Add water gradually, 1 tbsp. at a time until the batter consistency is enough to hold on to the cut onions as shown in the picture.
Keep a suitable plate covered with kitchen paper towel ready to keep the fried Pakoras to drain the excess oil before putting them in the serving bowl.
In a large pot or deep fryer heat oil on medium heat until small bubbles start to form from the bottom of the pan ( in about 4-5 minutes approx. ). Place carefully about 1 tbsp. of batter at a time either with hand or with a spoon. According to the size of your frying pan, you would put about 6-8 clumps as shown in the picture. Lower the heat and fry them turning a couple of times, about 2-3 minutes or until they are evenly dark brown as shown in the picture. Be careful not to burn them! Remove them to a plate with lined with a paper towel to absorb excess oil. Repeat the process until the batter is finished.
You can serve them with various chutneys like mint or tamarind and when all else fails Ketchup tastes just as delicious with Pakoras any day!
Pictures of cut onion and chilly, batter mix and placed on the plate before putting in the serving bowl.
CAULIFLOWER WITH LENTILS:
SERVES FOR FOUR
INGREDIENTS:
2 Cups Cauliflower Florets, cut into small pieces
1 Cup small pieces of boiled Potato (optional)
1 Medium Tomato, cut into small pieces
½ Medium onion, cut into small pieces
3 Cloves of fresh Garlic, peeled and chopped
1 Cup chopped fresh Coriander leaves (optional)
1 Cup Canned /cooked Lentils (see below how to cook fresh lentils)
1 Tbsp. Cane sugar/ sugar of your choice
1 Tbsp. Lemon juice (optional)
½ tsp. Red Chilly powder
½ tsp. Turmeric powder
½ tsp. Salt (as per taste)
2 Tbsp. Olive oil /Canola oil
1 ½ Cup of water
COOKING DIRECTION:
In a suitable cooking pan add the oil and put it on a medium heat for 2 minutes. Add chopped garlic and onion and stir fry for about
2 minutes. Add coriander leaves and cauliflower and stir fry for another 3 minutes. Add red chilly powder, turmeric powder ,salt, potato and tomato pieces and stir fry for another 3 minutes. Add the water, sugar and mix it with the vegetables. Bring it to boil stirring occasionally. When it starts boiling, cover the pan with a lid and lower the heat to the lowest. Cook for 10-12 minutes until the cauliflower becomes tender. Add the cooked lentils and mix them well with the vegetables. Add lemon juice (optional) and stir well. Cook for another 3 minutes by covering the pan. Take out in a serving bowl.
Tastes nice with any bread of your choice or with plain rice of your choice.
DIRECTIONS TO COOK FRESH LENTILS:
You can get a packet of reddish brown or green lentils from any supermarket. Try a smallest packet of 200/300gm.
Wash them and in a suitable bowl which would hold 4 inch water above the lentils. Soak them in the water for 3-4 hrs. Add ¼ tsp. of sea salt and put them in a cooking pot on high heat. When it starts boiling, lower the heat to medium heat and cover the pot. Again lower the heat to lowest and cook for 20-25 minutes. Drain the excess water. Add to the above recipe in place of canned lentils.
You may refrigerate them in a plastic Ziploc bag for several days and use them as needed. They are very good source of protein and taste very nice with various salads. Look out for my recipes with lentils.
INGREDIENTS:-
1 cup small pieces of ripped mango (preferably Kent mango)
2 Medium size ripped Tomatoes. Skinned and cut into small pieces.
1 Tbsp. Chopped coriander leaves
1 tsp. lemon juice
1 tsp. finely chopped onion (optional).
2 Tbsp. Taco Bell Restaurant Style Sauce, medium hot or hot as per your taste.
A pinch of salt (as per taste)
If you want to make it real spicy you may add some chopped green chilies.(optional).
Directions:-
Put all the above ingredients in a mixing bowl and mix them well with a fork.
Put it in a serving bowl. Serve with your choice of Chips.
Also taste very nice with grilled fish.
Hint:- Put tomatoes into boiling water for less than a minute. Take them out and immediately put them into cold water for a minute. This makes it easy to skin the tomatoes.
Sonia.
Kheer is a type of rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamoms, saffron, pistachios or almonds that have been soaked overnight and made into fine paste. Kheer can also be made with Vermicelli- tiny thin noodles. The word “Kheer” is derived from the Sanskrit word “Ksheer” which means milk. Kheer plays an important part in many Hindu festivals and celebrations.
Thi recipe is made with Vermicelli, which is easily available in any Indian as well as American grocery/super market in small packets.
6 Servings
Ingredients:-
1 cup Vermicelli
3 tbsp. melted butter (may use Crisco instead)
4 cups of 2% Milk
3 tbsp. fat free milk powder
1 cup of sugar
1 tsp. Cardamom powder
8 flexes of Saffron
For Garnishing:-
15 pieces of sliced almonds.
Cooking Instructions:-
Keep a medium size sauce pan on low fire and add the butter. Stir for a minute and add Vermicelli. Stir it for 2 minutes (till golden brown) and add Saffron, Cardamom powder
and milk. Stir for a minute and add sugar. Increase the heat to high and keep stirring the mixture till the sugar dissolves completely. Decrease the heat to medium and keep on stirring till the vermicelli is cooked. It takes almost 10 to 12 minutes. You may take it in a small bowl and taste it. If it is soft and tender, it is ready. You may add extra sugar as per your taste and mix it well. If you think it is too sweet, add ½ a cup of extra milk and stir properly. Take it out in a suitable bowl or in individual pudding bowls and garnish with sliced Almonds as show in the picture.
This pudding is served at room temperature with Puries (Indian special kind of fried bread). But could be enjoyed without it as a warm or cold pudding. For cold pudding you will have to refrigerate it at least for couple of hours. This could be stored in the fridge for a week and could be served by warming up by adding some milk if you want it warm.
